High Protein Omuraisu Omelette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 30 g onions
• 6 eggs
• 1 medium mushroom (discard stem)
• 30 g chicken thighs (preferably raw)
• 10 g butter
• 40 g freshly steamed rice
• 2/3 tablespoon wine (sake best)
• 2 1/2 tablespoons ketchup
• salt
• pepper

Recipe

• 1 cut chicken thigh into 1cm cubes. finely chop the onion and thinly slice the mushroom cap.
• 2 keep all ingredients separate.
• 3 melt 5g butter in a hot frying pan.
• 4 saute first the onion, then add chicken and finally the mushroom.
• 5 once the onion is partly transparent and the chicken is nearly pink-free, season with the ketchup.
• 6 add 40 g cooked rice, the wine and season again with some salt and pepper.
• 7 saute until chicken is done and lightly brown. turn off the heat and leave in pan.
• 8 combine 4 egg whites (discarding the yolks) as well as the 2 eggs (for taste and texture) into a bowl and add a touch of salt and pepper.
• 9 gently mix the egg with 10 to 20 stokes of a fork or chopsticks.
• 10 melt 5g of butter in a new frying pan over medium-high heat.
• 11 pour in the egg mixture.
• 12 spread the egg quickly with 3 broad strokes while moving the frying pan back and forth.
• 13 when the egg is half done, place the rice and chicken mixture in, offset to one side.
• 14 take the frying pan off the heat and fold the chicken rice mixture free side of the omuraisu almost all the way over the chicken rice mixture.
• 15 roll the omuraisu in the pan by raising one side and tapping the handle so that we gradually wrap the rice inside the omelette.
• 16 keep rolling slowly until the edges of the ouraisu are again facing up, and then roll once more onto the plate it is to be served upon.
• 17 the omuraisu should have it's edges facing down in the final position, so as to appear to be a regular omelette.